Has anyone on this board successfully purchased a (butchered) half pig or quarter cow from a high-end farmer in the region? I'm looking for either a heritage pig (e.g. Berkshire) or grass-fed cow, professionally butchered, that I can stash in a chest freezer through the cold months. If no one has any suggestions for me, I've looked on Heritage Foods, and identified their featured farmers in the Illinois and Missouri areas, and I'm planning on contacting them directly.
Thanks for your help, and I'll report back my findings.